Hawaiian tuna poké

Poké is a traditional Hawaiian dish made using Japanese ingredients. Traditionally, it is made from fresh raw tuna marinated in soya sauce, sesame oil and onions, served with sushi rice seasoned with seaweed, Hawaiian salt and local candlenuts. But if you have great tuna and nicely seasoned rice, the rest is up to you. This is my version, and I hope you love it as much as I do!

Serves 4 Ingredients

♦ 320g sushi-grade tuna, cut into 1cm cubes ♦ 3tbsp soya sauce or tamari, plus extra to drizzle ♦ ¾tbsp sesame oil ♦ 10g fresh ginger, peeled and finely grated ♦ 100g sushi rice ♦ 1tbsp rice wine vinegar ♦ 120g edamame beans ♦ 80g silken tofu ♦ 2tbsp sriracha ♦ Juice of ½ lime ♦ 1tbsp sesame seeds ♦ ½ avocado, peeled and finely sliced ♦ 3 radishes, julienned ♦ A few coriander sprigs, leaves picked and finely chopped

To garnish:

♦ Shichimi togarashi spice mix (optional) ♦ Lime wedges

Method

1Toss the tuna with the soya sauce, sesame oil and grated ginger. Cover with clingfilm and refrigerate. 2Cook the rice in salted water according to the packet instructions. When ready, stir in the rice wine vinegar and allow to cool completely. 3Put the edamame beans in a bowl, cover with boiling water from the kettle and leave for 2-3 minutes, then drain and refresh in cold water. Stir through the rice. Blitz the tofu with the sriracha and lime juice until completely smooth. 4Toast the sesame seeds in a dry frying pan until golden. 5Serve the rice topped with the marinated tuna, avocado, radishes, coriander, sriracha sauce and sesame seeds. Garnish with shichimi togarashi (if using) and a squeeze of lime juice.

Tip: If you can’t find shichimi togarashi, just season with salt and pepper instead.